Mushroom Galette Flaky Tart (Printable View)
Flaky pastry filled with sautéed mushrooms, herbs, and melted cheese for a savory main or appetizer.
# Ingredient List:
→ Pastry
01 - 1 1/4 cups all-purpose flour
02 - 1/2 teaspoon salt
03 - 8 tablespoons unsalted butter, cold and cubed
04 - 1/4 cup ice water
→ Filling
05 - 2 tablespoons olive oil
06 - 1 tablespoon unsalted butter
07 - 1 lb mixed mushrooms, cleaned and sliced
08 - 1 medium shallot, finely chopped
09 - 2 cloves garlic, minced
10 - 1 teaspoon fresh thyme leaves
11 - Salt and black pepper, to taste
12 - 1/2 cup grated Gruyère or Emmental cheese
13 - 2 tablespoons chopped fresh parsley
14 - 2 teaspoons lemon juice
→ Assembly
15 - 1 egg, beaten (for egg wash)
16 - Extra grated cheese for topping (optional)
# How to Make It:
01 - In a large bowl, combine flour and salt. Cut in the cold butter until mixture resembles coarse crumbs. Gradually add ice water, mixing until dough forms. Shape into a disc, wrap in plastic, and refrigerate at least 30 minutes.
02 - Heat olive oil and butter in a large skillet over medium heat. Cook shallot 2 minutes, then add garlic and cook 30 seconds. Add mushrooms and thyme, season with salt and pepper; sauté until mushrooms release moisture and golden, about 8 to 10 minutes. Stir in lemon juice and parsley, remove from heat and let cool slightly. Mix in grated cheese.
03 - Preheat oven to 400°F. On a lightly floured surface, roll pastry into a 12-inch circle. Transfer to a parchment-lined baking sheet. Spread mushroom filling evenly over center, leaving a 2-inch border. Fold dough edges over filling, pleating as needed.
04 - Brush pastry edges with beaten egg and sprinkle extra cheese over filling if desired.
05 - Bake 35 to 40 minutes or until crust is golden and crisp. Let cool slightly before slicing and serving.
# Expert Suggestions:
01 -
- It comes together in just over an hour, making it perfect for those evenings when you want something special without spending all day in the kitchen.
- The rustic folded edges mean there's no need for precision or pastry skills, which somehow makes it taste even better because it looks homemade.
- You can make the pastry ahead and even assemble it hours before baking, so it fits into real life with kids, work, and unexpected dinner guests.
02 -
- The key to a flaky pastry is keeping everything as cold as possible until it hits the hot oven. I learned this the hard way by rushing and ending up with dense crust that tasted more like a cookie than something you want to bite into.
- Don't skip the step of letting the mushrooms fully caramelize. The temptation to rush is real, but those brown bits are where all the flavor lives. If you sauté them too quickly, they'll be watery and bland.
- Make sure your mushroom filling is cooled before you spread it on the pastry, otherwise the dough will become soggy and won't bake properly.
03 -
- You can prepare the pastry disc and assemble the galette hours ahead of time, refrigerating it until you're ready to bake. This means you can have an impressive dinner on the table without last-minute stress.
- If your pastry cracks while you're rolling or transferring it, don't panic. Just patch it with a small piece of dough and smooth it out. Once it bakes, no one will know.